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Cozy Small-Batch Pumpkin Banana Bread

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This cozy small-batch pumpkin banana bread is the perfect fall treat for two. Made with simple ingredients, it’s moist, tender, and full of warm spices—ideal for a quiet morning with coffee or a thoughtful homemade gift.

Ingredients

Scale
  • 1 very ripe banana (about 4 ounces), mashed (about 1/4 cup)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup melted coconut oil or vegetable oil
  • 1/4 cup packed brown sugar
  • 2 tablespoons granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup chocolate chips (optional)
  • 1/4 cup chopped walnuts or pecans (optional)
  • 2 tablespoons dried cranberries or raisins (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a large bowl, mash the banana with a fork until mostly smooth with a few small lumps.
  3. Add pumpkin puree, melted coconut oil, brown sugar, granulated sugar, egg, and vanilla extract. Whisk until smooth and well combined.
  4. In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  5. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined—about 10 to 12 strokes. Do not overmix.
  6. If using, fold in chocolate chips, nuts, or dried fruit gently.
  7. Pour batter into prepared loaf pan and spread evenly. Tap pan gently on the counter to release air bubbles.
  8. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 35 minutes.
  9. Cool in pan on a wire rack for 10 minutes.
  10. Use parchment sling to lift bread out of pan. Transfer to wire rack and cool completely before slicing (about 1 hour).

Notes

For best texture, use a very ripe banana with brown spots. Do not overmix the batter. Let bread cool completely before slicing to avoid gumminess. Bread tastes even better on day two. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin banana bread, small batch, fall recipe, quick bread, easy, moist, cozy

Find it online: https://zorbmeal.com/cozy-small-batch-pumpkin-banana-bread-easy-fall-recipe/